One Bowl Coconut Almond Cookies

I purchased an Almond Cow plant milk maker about six months ago. I have been making my own nut, seed, or grain milks almost every day since then. One of the big draws in making your own is you have the pulp left to use in other things. that is what I’ve been having a problem with. I find it gritty, and just not palatable. I put it in pancakes, figuring to boost the protein content, and they just stuck to the griddle. Yes, I greased it! I tried it with fruit on top as advertised for a nutritious breakfast bowl. I couldn’t even swallow it, it was just not palatable to me. So I’ve been throwing it away. I really don’t like to waste food, especially since these ingredients are not cheap, but I just couldn’t use it.

The other thing I was having problem with  was coconut milk. I love coconut! Finally, I tried coconut creamer, using a full cup of coconut flakes and only 500ml of warm water. I haven’t really liked the way coconut milk comes out, it always seems really watery to me compared to the other types of milk like almond, cashew or oat. So I figured I’d try the creamer as I like to use it in my tea. It came out good, and I had this awesome, fragrant bright white coconut pulp left over. I just couldn’t thrown it out, so I thought long and hard about what I could do with it. I researched possibilities, and finally came up with these yummy cookies. They have all the flavors of Almond Joy candy bars, but with a little less guilt! And these are vegan!

These cookies came out a little crunchy on the edges, and soft in the middle and full of coconut flavor. The coconut meal cooked right in, so they didn’t have any grit. I used mostly whole grain flour, flax meal and coconut oil, so they’re almost good for you too!

Print Recipe
One bowl Coconut Almond Cookies
One bowl Coconut Almond Cookies
Servings
dozen cookies
Ingredients
Wet Ingredients
  • 1/2 cup Plant Milk any kind
  • 1 tbsp Flax Seed Meal
  • 1/3 cup Coconut Oil At room temperature
  • 1/3 cup Canola Oil Any neutral oil
  • 3/4 cup Coconut Pulp Use what is left from making one batch of coconut milk
  • 2/3 cup brown sugar
  • 1 tsp Vanilla or Almond Extract
Dry Ingredients
  • 1 1/2 cups whole wheat flour I used 1 cup WW flour and 1/2 cup All Purpose Flour
  • 1/2 cup Oat Flour Grind oats in a blender to make flour
  • 1/2 tsp salt
  • 1 tsp Baking Spda
  • 1/2 tsp Cream of Tartar optional, helps to make cookies crispier.
  • 1 tsp Nutmeg
  • 1 cup Sliced Almonds Substitute other nuts if you like
  • 1/2 cup Dark Chocolate Chips
  • 1/2 cup Unsweetened Coconut Flakes optional
Servings
dozen cookies
Ingredients
Wet Ingredients
  • 1/2 cup Plant Milk any kind
  • 1 tbsp Flax Seed Meal
  • 1/3 cup Coconut Oil At room temperature
  • 1/3 cup Canola Oil Any neutral oil
  • 3/4 cup Coconut Pulp Use what is left from making one batch of coconut milk
  • 2/3 cup brown sugar
  • 1 tsp Vanilla or Almond Extract
Dry Ingredients
  • 1 1/2 cups whole wheat flour I used 1 cup WW flour and 1/2 cup All Purpose Flour
  • 1/2 cup Oat Flour Grind oats in a blender to make flour
  • 1/2 tsp salt
  • 1 tsp Baking Spda
  • 1/2 tsp Cream of Tartar optional, helps to make cookies crispier.
  • 1 tsp Nutmeg
  • 1 cup Sliced Almonds Substitute other nuts if you like
  • 1/2 cup Dark Chocolate Chips
  • 1/2 cup Unsweetened Coconut Flakes optional
One bowl Coconut Almond Cookies
Instructions
Wet Ingredients
  1. Preheat oven to 375F. Line cookie sheet with parchment, or lightly oil. In measuring cup, add plant milk and flax seed. Mix and let sit for 5 minutes while you gather the remaining ingredients. Add oils, sugar, pulp and vanilla extract to large mixing bowl and mix. It will be lumpy depending on how warm it is in your house. It's okay, it'll all come together when you add the dry ingredients. Mix in flax seed mixture.
Dry Ingredients
  1. Add in remaining ingredients. Just dump everything into the bowl in order shown. Mix until no flour remains to be seen and mixture is well incorporated. Drop by large spoonfuls onto cookie sheet about 1 inch apart. Bake for 13-15 minutes until brown on the edges. Cool on baking sheet 5 minutes before moving to rack to finish cooling. Store in loosely covered container at room temperature for up to 3 days.
Recipe Notes

You can use any mixture of flour that you like. I haven't tried gluten free because I don't have to watch that, but I'm sure you could substitute a gluten free baking mix for all the dry ingredients except the nuts and chocolate bits. If you don't like almonds, use walnuts or pecans. I found this to be a really good use for the coconut pulp, but you could use any nut milk pulp in this recipe with really good results.

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